My nut roast recipe for Channel 4

Hosts who have vegetarian guests often despair of what to serve them at Christmas day lunch, our mid-winter feast, a glowing jewel of a meal to cheer us through the cold season. Yet the classic Christmas lunch is already intrinsically veggie friendly, resplendent as it is with vegetables, laboured over lovingly for this one special meal: crispy roast potatoes and parsnips, Brussels sprouts simmered with chestnuts, honeyed carrots and minted buttery garden peas.

But if you want to serve a 'plat de resistance' for the non-meat eaters, what route can you take? To my mind there are three options:

this looks good but I have the same thing with you about brown food. Saying that I made this layered mushroom and caramelised mushroom suet pudding http://belleaukitchen.blogspot.com/2010/12/christmas-day-part-2-vegetarian.html for my vegetarian friends last year and it went down a treat. Its all about the drama of slicing it open that wow's everyone. This year I will make it the same but add a layer of stuffing too. x

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"The hundreds of diners who've attended one of Rodgers's supper clubs (aka MsMarmitelover, she is one of the pioneers of the movement in the UK) will be able to confirm, between satisfied burps, that she cooks the kind of food that people really want to eat. This is a beautifully designed collection of some of her most successful menus. Resistance is futile."

The Guardian on Supper Club: recipes and notes from the underground restaurant (Dec 2011)